The secret of a creamy risotto: waiting until the liquid has been absorbed by the rice almost completely, before adding another scoop. Obviously, the rice shouldn't burn, which is why stirring regularly is also very important.
Sauté shallots in some oil (or margarine). Add risotto rice (rinsed or not, s. notes) to the pot and sauté until translucent. Deglaze with wine and lower the temperature as soon as it has evaporated.
Add a scoop (about 3/4 cup) of veggie stock, stirring regularly and add another one only when the rice has absorbed the liquid almost completely. Optional: add saffron to the last scoop before pouring it into the pot. Stir until risotto is smooth but still "al dente". This takes about 20 minutes.
Peel quash and cut into very small cubes. Sauté in oil or margarine for a few minutes, stirring regularly. Add sugar and salt and cook for another minute. Then set aside.
Add a little salt to the risotto and fold in oat cream. (Optional: stir in a tsp of margarine). Finally fold in butternut squash, but keep some of them for serving.
Ideally serve on a hot plate with some parmesan (s. below) and freshly ground chili.
Add all the ingredients to a blender and blend until finely ground.
(Keeps well in an airtight container in the fridge for up to a few weeks.)